Native Atlantans keeping you up to date on the latest restaurants and recipes.
Atlanta, Georgia is the proud home of the Sweetwater Brewing Company. They have an awesome tour that ends on a really nice patio. I highly recommend this tour, but it can be really busy so check the website.
We had a delicious cook out with spicy chicken kabobs, steak, corn on the cob, shrimp skewers, sliders, hot dogs, baked beans.
The homemade mini blueberry pies and peach cobbler with ice cream were outstanding. I mean this is Georgia Ya'll.
Here is a link to instagram where I will post the pictures soon if you want to check them out.
I like the no bad attitudes! My household doesn't allow any gluten or trans fat in the house. That rules most good things! We really rule out bad oils so no cooking sprays anymore, no wheat obviously, and no beer with gluten in it ( I think all good beers have gluten).
but I'll sneak some pizzas in sometimes.
We do obviously allow liquid smoke.
Thank you for the feedback. I apologize for coming off as spammy.
Here is a great recipe for ribs:
Note that this recipe for ribs takes about 4 hours to complete, so give yourself plenty of time. It involves baking (steaming) the ribs first, then finishing them on the grill. You will apply the bar-b-que sauce last, to prevent the sauce from burning.
1/3 – 1/2 slab Baby Back Ribs per person
You will need a large roasting pan in which you can lay the rib racks flat.
Preheat oven to 325 degrees.
Rinse the ribs and if you have the patience, remove the sinew from the underside of the ribs.
Place one layer of ribs in the roasting pan. Sprinkle very generously with garlic salt, black pepper, and paprika, then drizzle liquid smoke onto the seasoned ribs. Repeat rack by rack, layer by layer until all the ribs are in the pan and seasoned.
Put about 1 inch of water into the bottom of the roasting pan (It will come up onto the lowest rack of ribs). Cover the roasting pan tightly with aluminum foil. Be clever here if your foil is not as wide as the pan. The foil must be tight over and around the edges of the pan to prevent steam from escaping.
Place the tightly covered pan into the oven and cook for about 3 1/2 hours.
In about 3 1/2 you are going to check the ribs for doneness. This must be done very carefully to avoid burning yourself and to avoid tearing the foil, so you can put them back into the oven, if necessary. Take the pan out of the oven and place on a burn proof surface. Using a fork, carefully open a corner edge of the foil and stand back while the steam escapes. When safe, take your fork and stick it into the meat between any two ribs. If the meat is tender and the fork slides through easily, your ribs are done. if they are tough, put them back in and check in about a half hour, or whatever time you think is right.
Once the ribs are properly tender let them cool and remove them to a plate for transport to your grill. You can let them hang around for an hour or so, while you are heating your bar-b-que, waiting for your guests to arrive, or drinking tequila and beer. The ribs will only require a short time, maybe 15 minutes, on the grill, since you are only going to char and finish them on the bar-b-que.
To finish the ribs, you can cut them into smaller sections if you like and place them on the grill until they char a little and look good. On a hot grill this will only take a few minutes per side.
The very last thing you will do is apply the Bar-b-que Sauce to each side of the ribs while they are on the grill, then remove to your serving platter. The reason you put the sauce on last is to keep it from burning.
You and your guests will love these ribs.
For additional recipes and pictures visit our website at Food in Atlanta
Thank you all for commenting. It seems most of you have a had a negative experience with steaming ribs, which is too bad.
Try our recipe, and then let us know if the ribs are mushy, flavorless, really delicious, etc...
Our recipe is actually similar to what's popularly called the "crutch" in Texas (http://www.amazingribs.com/tips_and_technique/texas_crutch.html), and I understand most people are unfamiliar with this technique. For those of you with a green egg or smoker this recipe might not be your first choice. With that said, for those without smokers this recipe will give you both very very tender ribs, and great flavor. Thanks for taking the time to comment!
We do not cram spam and I am no ham but these ribs do jam so please try our recipe, and let us know what you think!
are you calling this post spam?
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